IMG_4258Today I share with you one of the best recipes I found for veggie burgers so far. It’s not only a very creative recipe, but the different flavors go also fantastically together. And all the credits go to the Swedish food blog Made by Mary, a wonderful food blog with interesting recipes and great pictures. Unfortunately not all recipes are translated in English, but some of you might speak a word of Swedish and will have a bit more choice on this site. So go and check it out here.

These burgers are made with Greek Halloumi cheese, which is a perfect cheese, as it hardly melts. You can also grill this cheese easily and add it to a fresh salad. The buns of the burgers are big portobello mushrooms, but you can also opt for bigger Parisian Mushrooms or even just normal bread buns.  The mango sauce can also be combined with a lot of other dishes. But now let’s get started.

You need for about 8 patties :  IMG_0601

  • 2 carrots
  • 1 Zucchini
  • 1/2 ts p salt
  • 3 cloves of garlic
  • 1 medium spicy red chilli pepper
  • 400 gr. Halloumi cheese
  • 3 eggs
  • 3 tbsp corn starch
  • 1/2 cup rolled oats
  • Panko
  • Canola oil (or sunflower oil)
  • Large Portabello Mushrooms, 2 for each burger

And for the mango sauce :

  • 200 gr. fresh mango
  • 2 tsp agave syrup (I replaced it with maple syrup)
  • 2 heaped tsp sambal oelek
  • 2 pinches of salt
  • zest of  2 limes
  • Juice of 1/2 lime
  • 1 cup Greek Yoghurt

For the caramelized onions :

  • 2 large red onions
  • canola oil
  • brown sugar

Serve with baby spinach, sunflower sprouts or other salads

Ok let’s get started :

Peel the carrots and grate the carrots and zucchini on a grater. Put in a large bowl and add the salt, toss everything arouynd and let it sit for about 30-40 minutes. Finely chop the garlic and chili and grate the halloumi cheese in the grater. When 30-40 minutes have passed; squeeze all the liquids out of the carrots and zucchhini. Use your hands or a clean kitchen towel and try and squeeze as much liquid as you possible can. add the garlic, chili, cheese, salt and rolled oats, mix well. Lightly beat the eggs with a whisk, add the corn starch and whisk until creamy. Add that to the vegetables and mix thoroughly. Let sit for another 30 minute, meanwhile; make the hamburger sauce.
Use your hands to make patties, don’t worry if the batter feel a bit lose, just be careful when handling them and you’ll be fine. Carefuly pat the patties with panko and fry on medium high heat i canola oil until crispy and golden brown. Put in an oven proof pan and bake the patties for about 10-15 minutes on 390 degrees Fahrenheit or 200 degrees Celsius.
IMG_4257Portabello bread:
Put the mushrooms upside down in an oiled baking sheet. Sprinkle a little bit of salt on top. Let them roast/bake in the oven for about 15-20 minutes depending on how large the mushrooms are.
Mango Sauce:
Mix the mango with a hand mixer until it’s the same consistensy as puree. Carfully heat the mango puree and when it’s warm, add the agave syrup and sambal oelek. Let it cool and then mix with the other ingredients usin a whisk. Store in refrigerator until servering.
Caramelized Red Onion:
Slice the red onion as thinly as you can. Fru on medium low heat in a pan until the onion is soft and glossy, stir continously.  Rise the temperature and sprinkle to pinches of brown sugar over the onion. Fry while stirring intil the carlig is slightly browned in the edges and the sugar has dissolved. Lift the pan of the stove.
IMG_4259Now serve as on the picture and enjoy these tasty burgers !